Yellow glow 🥰🍄

My contribution to #FungiFriday by @ewkaw 🤗

Tufty scurvy (lat. Stereum hirsutum) is a mushroom that grows in summer and autumn on rotten wood. It is considered a tree disease.
It is not edible or medicinal. It is quite common and has an interesting appearance.

It was the first time I saw this mushroom in such a large colony... They were so bright in the sun surrounded by moss....

And I came across an article that is interesting to me, and I hope you, who are beginners, and you who have been dealing with mushrooms for a long time, too.

"It is interesting to note that mushroom pickers are not poisoned by beginners or true connoisseurs of mushrooms, but by those who have been collecting mushrooms for years in certain places and who are confident in themselves."

"Many mushroom pickers are not properly educated and think they are safe, because they always pick mushrooms in the same specific area. However, there is a big misconception and danger in that, because one year they can be edible in that place, and the very next poisonous mushrooms can grow there. There are no rules."

" Another trap that pickers fall into due to poor education is that in nature, edible mushrooms have their doubles. Experts emphasize that if one thinks one can detect them by the color of the hat, one may be mistaken, as it is variable and delicate even for expert connoisseurs."

Then I got to the part where there are rules about preparing mushrooms.
Honestly, I prepared them but I didn't know how to cook them properly...
That's why I decided to share these tips with you. You might find them interesting...

"Mushrooms can be cooked and prepared in different ways. From them we can get wonderful soups, cream soups, omelettes, ragouts... They can be stewed, put on pizzas, in salads, risottos and pastas. They are also wonderful stuffed, baked in the oven or on the grill. No matter how we prepare them, it is not bad to know some of the basic rules for preparing mushrooms (which we may not have thought about or applied before):.. "

" Do not wash mushrooms with water - they quickly absorb liquid and thus lose their taste. Instead, wipe them off with a damp paper towel or use a special brush for this purpose.
Soak the dried mushrooms in hot water for about 30 minutes. Take them out only when they are completely soft, and you can add the water and the strained liquid in which the mushrooms were to the dish you are cooking.
Mushrooms are sauteed over high heat, i.e. high temperature. The mushrooms release water, and when that liquid evaporates, it means that the mushrooms are ready.
Do not process them thermally for a long time, because then the mushrooms lose their taste.
Salt is added to mushrooms only at the end of frying, and it is best to prepare them in butter."

" They go well with sweet and sour cream and a glass of good wine.
Herbs and spices that go best with mushrooms are garlic, thyme, bay leaves, tarragon, parsley and black pepper.
"